During lockdown our culinary school chefs may be at home, but they are still cooking. Chef Jeannie Rossouw preserved these delicious peppers that she was given as a gift. Once ready (after two weeks) these sweet and spicy peppers are delicious in salads, or on sandwiches and an essential on a South African antipasti plate, especially stuffed with feta!
For the brine:
1 cup /250 ml of water
2 tablespoons of salt
1 ½ cups of piquanté peppers
For pickling:
150ml vinegar
150g brown sugar
150ml water
8 black peppercorns
2 Bay leaves
4 lemon leaves
1 teaspoon of salt